So now that I got all of that out, on to the recipe. This one is pretty easy, though a little messy, and thoroughly tasty. I love to make these on lazy Sunday mornings.
recipes makes 8 scones, adapted from a Tyler Florence recipe
1 1/2 c. all purpose flour
1/2 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. sugar
5 tbsp. cold butter, cut into chunks
1 c. heavy cream
1 c. blueberries (fresh or frozen)
Preheat the oven to 400 degrees F.
Sift together all dry ingredients. Using a couple forks or a pastry blender, cut in the butter with the flour. The mixture should look like coarse crumbs. Make a well in the center of the flour and pour in the heavy cream. Fold everything together just to incorporate. The secret to making scones is to not overwork the batter. Fold the blueberries into the batter. I used fresh blueberries that I had tossed in the freezer so they wouldn't spoil. It actually makes it much easier to incorporate the berries if they are frozen. Otherwise they are easily smashed and you end up with blue scones.
Here comes the messy part. I've made these several times and each time I ended up with a mixture that was kind of wet. This makes the shaping of the scones difficult but not impossible. Press the dough out on to a well floured surface into a rectangle about 12ish by 3ish inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet. If your scones stick to the table don't despair you can reshape them on the cookie sheet. This is what I usually have to do. If you'd like brush the tops of the scones with a little heavy cream and sprinkle with course sugar.
Bake for 15 to 20 minutes until golden brown and enjoy plain or topped with your favorite preserves.